Description
A comforting one pot chicken and rice dish that brings together tender chicken thighs and fragrant basmati rice, infused with rich flavors and simple ingredients for a satisfying meal.
Ingredients
- 1½ cups uncooked basmati rice
- 6 chicken thighs
- 1½ tsp mixed herbs
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 Tbsp olive oil
- 1 cup chopped onion
- 1 Tbsp butter
- 3 cups low sodium chicken stock
- Salt and pepper to taste
- ½ cup chopped green onions for garnish
Instructions
- In a small mixing bowl, combine the smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper. Set aside.
- Rinse the basmati rice until the water runs clear, then drain and set aside.
- In a larger bowl, coat the chicken thighs with the seasoning blend, reserving about a teaspoon for later use.
- Heat the olive oil in the pot over medium-high heat. Carefully add the chicken, skin-side down, and sear for about 3 minutes on each side, or until golden brown. Remove the chicken and set aside.
- Add the chopped onions to the pot and sauté until soft and translucent.
- Add the butter to the pot, stirring until melted.
- Add the rinsed rice to the pot, toasting it for about 1-2 minutes.
- Pour the low sodium chicken stock over the rice, sprinkle with the reserved seasoning, and stir to combine, scraping the bottom of the pot.
- Place the seared chicken thighs over the rice, cover the pot, and cook on low-medium heat for about 15-20 minutes, depending on your rice type.
- Once the rice is tender and the water is absorbed, remove it from the heat. Garnish with chopped green onions, fluff the rice with a fork, and serve.
Notes
Use a heavy-bottomed pot to prevent sticking and burning. Customize with veggies like peas or bell peppers for extra nutrition.
